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Chicory, pomegranate & feta salad

Chicory, pomegranate & feta salad

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 6

A no-cook, zingy vegetarian salad to serve alongside winter dishes

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal83
fat5g
saturates3g
carbs5g
sugars3g
fibre2g
protein5g
low insalt0.65g
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Ingredients

  • 3 chicory , heads, leaves separated
  • 100g bag watercress , thick stalks removed
  • 1 pomegranate , halved and seeds bashed out
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 140g feta cheese , crumbled

Method

  • STEP 1

    In a large serving bowl, throw together the salad leaves. Push a quarter of the pomegranate seeds through a fine sieve over a bowl to catch the juice.

  • STEP 2

    Stir the olive oil, vinegar and some seasoning into the juice to make a dressing, then add to the leaves with the remaining seeds and feta.

  • STEP 3

    Toss and serve immediately.

RECIPE TIPS
MATT SAYS...

This light, seasonal salad is packed with refreshingly crunchy, bitter leaves and zingy pomegranate seeds.

GET AHEAD

You can prepare the leaves, dressing and feta for the chicory salad earlier in the day, but don’t toss together until the last moment.

Recipe from Good Food magazine, December 2009

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